Lemon Fettuccine with Carrot ‘Noodles,’ Spring Peas and Feta

When I think of fettuccine, it’s usually the classic, butter and Parmesan drenched dish that (to be frank) is either stunningly delicious or totally blah and not even remotely worth the calories.

I’ll happily take the former, but have suffered through the latter enough times to look for other options.

Like this one!

Lemon Fettuccine with Carrot 'Noodles,' Spring Peas and Feta recipe from BaconFatte.com

If it’s true that we eat with our eyes first, this fettuccine dish might just win the popular vote with it’s bright colors and garden-fresh textures. You could almost call it a pasta salad!

And to add yet another thing to the bright side of this dish, it’s not heavily loaded with fat and calories. (No offense intended to my dear friends, Butter and Parmesan!) You could certainly toss it with a lemon butter sauce, and you could add different cheeses, but the “vision” behind this recipe is a simple one: Just a few fresh ingredients paired with light, bright colors and textures.

Lemon Fettuccine with Carrot 'Noodles,' Spring Peas and Feta recipe from BaconFatte.com

It’s a simple dish, but there is one small step that makes it work, and that’s tossing the prepared vegetables with the pasta while the fettuccine is hot. Doing so cooks the veg ever-so-slightly and makes their flavors come alive.

While adding the veg to the warm pasta is an important step when you’re making this recipe, it’s fabulously flavorful when served at room temp or even chilled. So, it’s a great dish to serve family style as shown here because you don’t have to make it at the last minute.

Lemon Fettuccine with Carrot 'Noodles,' Spring Peas and Feta recipe from BaconFatte.com

To serve, garnish away with more fresh lemon slices and fresh parsley. And go ahead and add all the feta you want – it’s so good with all the other ingredients!

Enjoy!

 

Lemon Fettuccine with Carrot 'Noodles,' Spring Peas and Feta
 
Recipe from:
Cuisine: Pastas and Salads
Serves: 4 - 8
Ingredients
  • 1 pound fettuccine, cooked
  • 5 – 7 medium carrots, peeled and spiralized (about 3 cups)
  • 2 cups English spring peas, shelled* or thawed if frozen
  • ½ red onion, halved and thinly sliced (about 1 cup)
  • ⅓ cup fresh lemon juice from 1 large lemon
  • ½ cup Italian flat leaf parsley, loosely packed & coarsely chopped
  • ⅓ – ½ cup fresh feta cheese (6 – 8 ounces), crumbled
  • 2 Tablespoons extra light olive oil
  • 1 teaspoon salt, plus more salt and pepper to taste
Preparation
  1. Bring a pot of salted water to boil and cook fettucine according to directions on package.
  2. Peel and spiralize carrots.
  3. Shell or thaw peas (if frozen).
  4. Thinly slice the red onion.
  5. Juice 1 large lemon to get approx. ⅓ cup (or more) of juice.
  6. Chop up about ½ cup parsley.
  7. Crumble feta cheese.
  8. When pasta is cooked, drain completely, place in a large serving bowl and toss with olive oil. Then add carrot ‘noodles’, peas, red onion, lemon juice, and parsley, and toss together.
  9. Crumble feta cheese on top, add fresh cracked pepper and more parsley to garish if you wish, and serve.
Cook's Notes:
*Definitely peel the carrots before spiralizing them or the carrot ‘noodles’ will look dirty.
*1 pound of fresh English peas = approx. 1 – 1¼ cups shelled peas

 

 Lemon Fettuccine with Carrot ‘Noodles’ Spring Peas and Feta

I’d love to know what you think of this delicious recipe when you make it!

Feel free to leave a note here on the blog in the comments below, or share your creations on FacebookPinterestInstagramTwitterand/or Google+ .

Make sure to hashtag #baconfatte or tag @baconfatte in your social media posts!

Lemon Fettuccine with Carrot 'Noodles,' Spring Peas and Feta recipe from BaconFatte.com

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8 comments… add one
  • Ann -- The Fountain Avenue Kitchen March 23, 2017, 9:14 am

    This looks deliciously light yet filling. Perfect for spring…and feta makes everything better!

    Reply
    • Michele Phillips March 28, 2017, 11:16 pm

      Thanks for stopping by, Ann! I couldn’t agree more… Feta is definitely a favorite in our house!

      Reply
  • Doreen Simpson March 23, 2017, 9:31 am

    Such a delightfully light & healthy dish …looks wonderful ♥

    Reply
    • Michele Phillips March 28, 2017, 11:15 pm

      Thank you, Doreen! This is perfect for the warmer weather we have coming up!

      Reply
  • Adam J. Holland March 25, 2017, 6:11 am

    This looks seriously delicious. Fresh. Wonderful.

    Reply
  • Laura @ Tide & Thyme March 27, 2017, 10:38 am

    Could a spring dish get any more beautiful? Pure perfection!

    Reply
    • Michele Phillips March 28, 2017, 10:16 pm

      Thanks so much, Laura! We’re looking for all the spring we can get these days! 🙂

      Reply

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